Banana-Cream-Pie Cupcakes

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 12

Ingredients

Ingredients

Cupcakes

Betty Crocker™ FUN da-Middles™ yellow cupcake mix with creamy vanilla filling
3/4
cup water
1/3
cup vegetable oil
2
eggs
1/2
box (3.4-oz size) banana cream instant pudding and pie filling mix
12
vanilla wafer cookies

Frosting

1
cup butter, softened
4
cups powdered sugar
1/2
box (3.4-oz size) banana cream instant pudding and pie filling mix
3
tablespoons whipping cream
1
tablespoon vanilla
2
teaspoons banana extract

Garnish

1/4
cup graham cracker crumbs
12
vanilla wafer cookies

Directions

Directions

  • 1 Make cupcake batter as directed on cupcake mix box, using water, oil, eggs and adding 1/2 box of pudding mix. (Other half of box will be used in frosting.)
  • 2 Before filling paper baking cups as directed on box, place 1 vanilla wafer cookie in bottom of each paper cup. Fill cups as directed on box. Bake and cool cupcakes.
  • 3 Meanwhile, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Refrigerate until ready to use.
  • 4 Frost cooled cupcakes. Sprinkle tops with graham cracker crumbs; top each with 1 cookie.

Notes










Tips

Expert Tips

Leftover cupcakes should be stored in the refrigerator.

One very ripe fresh mashed banana can also be added to the cake mix.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.